This thick, creamy avocado oil mayo recipe is made with aquafaba, the liquid you find in a can of chickpeas, making this a super easy egg free, vegan mayo recipe that comes together in just 3 minutes with an immersion blender.

vegan avocado oil mayo in jar with spoon
This creamy vegan avocado oil mayo is SO easy to make, and goes so well in dips, dressings and folded into a yummy chickpea tuna sandwich.

Things you need to know about me if we are going to be friends: I am a mayo girl. I grew up dunking my fries in mayo, not ketchup, thank you very much. And I will welcome any excuse I can get to eat it – from my go-to chickpea tuna sandwich or an epic vegan egg salad, to a crunchy broccoli salad. 

Another thing you should know about me: in my world, starch is merely a carrier for sauce. Like, when I run out of mayo, my fries are done. Crackers need to be piled with hummus, not thinly scraped. 

Now, the dietitian in me has to remind you (also me!) that mayo is a condiment, not a food, and we probably don’t want to eat gobs of it daily but dang if it doesn’t make everything taste better. And this rich, creamy avocado oil mayo recipe (which was originally in Eat More Plants Cookbook) will have you feeling good about its heart healthy monounsaturated fats because hey, avocados are a vegetable fruit right?

Confession: I do not buy avocado oil mayo in the store because it’s just too freaking expensive. If you want a good storebought mayo, honestly, Hellman’s vegan is the greatest in terms of flavour but if you want mayo without soybean oil, then I highly recommend you make your own!

Gather your ingredients to make this avocado oil mayo

This vegan mayo recipe features avocado oil, which is rich in monounsaturated oleic acid, a heart healthy fat. It has a creamy, neutral flavour – more rich like traditional mayo as opposed to tangy like Miracle Whip. Best of all…you only need 5 ingredients plus salt to make it!

avocado oil mayo ingredients
You need just a few ingredients – avocado oil, aquafaba, lemon juice, dijon, garlic and salt – and a sturdy immersion blender for this recipe!
  • Avocado oil: you want the standard, clear (not cloudy) avocado oil found in supermarkets. I buy Chosen Foods at Costco because it is more affordable there. Avocado oil is high in the same monounsaturated oleic acid as extra virgin olive oil but with a neutral taste and higher smoke point.
  • Aquafaba: you know that liquid you strain out of a can of chickpeas? That’s aquafaba! Aquafaba works as an egg replacer in vegan recipes and helps to bind the mayo. So next time you open up a can, save that liquid so you can make this mayo. Less waste, more mayo!
  • Lemon juice: you need a little acidity for mayo to taste good. I have added just enough lemon juice for balance…it’s not enough to make this mayo tangy. Want more tang? Substitute apple cider vinegar for lemon juice.
  • Dijon mustard: mustard helps with a bit of flavour and emulsification (keeping the mayo together). If you want more Dijon flavour, you can increase up to 1 tablespoon without issue.
  • Garlic: use a small clove if you don’t want your mayo garlicky…and a large clove if you do. 

How to make creamy vegan avocado oil mayo step by step

Making this vegan, egg free mayo couldn’t be simpler…there is literally just 2 steps.

Step One: Put all the ingredients in a wide mouthed jar or blending cup

Step Two: Blend with an immersion blender on high for 1-2 minutes until a thick mayo forms. As you blend, pump the blender up and down to add air to the mixture…which is what helps it thicken.

That’s it! No drizzling of oil, no worrying about the emulsion breaking.

FAQ: is avocado oil mayo good for you?

This vegan avocado oil mayo recipe contains simple ingredients and uses monounsaturated avocado oil as its base, so yes, it’s a heart healthy condiment!

As a dietitian, I believe that all foods fit. And while we don’t want to consume too much fat, each meal should have a little bit of healthy fat from nuts, seeds, avocados, olives or their products. Fats are important for energy, absorbing fat soluble vitamins and phytochemicals as well as building cell membranes. The days of “low fat eating” have been thoroughly debunked.

Tips, Tricks and Substitutions

  • This egg free mayo recipe will keep well, in an airtight container in the fridge, for up to 2 weeks. The mayo gets thicker and tangier as it sits.
  • VERY IMPORTANT: Do NOT use olive oil for this recipe. It will turn the mayo acrid and bitter. You can use high-oleic sunflower oil as a less expensive option.
  • If you like a stronger tang in your mayonnaise, substitute apple cider vinegar for the lemon juice. You can also use a large clove of garlic for more garlic flavour.

Ways to use this vegan avocado oil mayo recipe

Like I said, I LOVE mayo. It makes a wonderful base for dips and salad dressings. I slather it on veggie burgers and sandwiches like my Banh Mi-inspired tofu sandwiches. I even love it on a taco, either straight up or mixed with a bit of hot sauce. And of course, you can’t make a good chickpea tuna or vegan egg salad sandwich without it!

More Plant-based Basics Recipes

  • The Easiest Homemade Peanut Butter
  • Nourishing Hemp Seed Milk Recipe
  • How to Make a Basic Cashew Cream
  • 5 Minute Vegan Parmesan Made From Almonds
  • Creamy Sunflower, Pumpkin, Hemp Seed Butter
vegan avocado oil mayo in jar with spoon


3 Minute Avocado Oil Mayo Recipe

This thick, creamy avocado oil mayo recipe is made with aquafaba, the liquid you find in a can of chickpeas, making this a super easy egg free, vegan mayo recipe you’ll want to slather on everything. Makes approximately ½ cup.
Course Sauces
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword avocado oil, vegan mayo
Dietary Preference egg free, Gluten-Free, low FODMAP, nut free, vegan, vegetarian
Prep Time 3 minutes
Total Time 3 minutes
Servings 8 servings
Author Desiree Nielsen, RD


  • handheld immersion blender


  • ½ cup avocado oil or high oleic sunflower oil
  • 2 tablespoons aquafaba the liquid from a can of chickpeas
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 1 clove garlic crushed or grated (omit if Low FODMAP!)
  • ½ teaspoon salt


  • Place the oil, aquafaba, lemon juice, Dijon, garlic and salt in a wide mouthed jar. Using a handheld immersion blender, mix on high, moving the blender up and down to aerate the mixture, until a thick mayonnaise texture forms, 1-2 minutes.
  • Place in a small airtight jar and refrigerate for up to 2 weeks



Important note: do NOT use extra virgin olive oil which will lend an acrid, bitter flavour to the mayo.

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